Favorite Vanilla Muffins

Submitted by Jessica Guinan
From Carole Walter's book Great Coffee Cakes, Sticky Buns, Muffins & More

1 1/2 cups flour, spooned in & leveled off
3/4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 c. (1 stick) unsalted butter, slightly firm
2 tsp vanilla extract
1 c. granulated sugar
2 large eggs
1/2 c. sour cream
3-4 tsp sparkling sugar (I used sanding sugar from Williams Sonoma)

Heat the oven to 375 and line a muffin tin with cupcake liners. In a large bowl, thoroughly whisk together the flour, baking powder, salt and baking soda. Set aside. Cut the butter into 1" pieces and place in the bowl of an electric mixer fitted with a paddle attachment. Add the vanilla & mix on medium speed until smooth & lightened in color, about 1 minute. (Have faith! I didn't think this would work at first either! Never doubt Carole...) Add the granulated sugar in 4 additions and mix for 1 minute longer. Scrape down the sides of the bowl. Blend in the eggs, one at a time, and mix for another minute. Reduce the mixer speed to low & add the flour mixture alternately with the sour cream, dividing the dry ingredients into 2 parts, starting & ending with the flour. Mix just until blended after each addition. Portion the batter into the pan using approximately 1/4 c. mix per cup. Sprinkle the top of each muffin with about 1/4 tsp of the sparkling sugar. Bake for 23-25 minutes or until the muffins are golden brown and the tops are springy to the touch. To ensure even baking, halfway through, rotate the pans front to back.